Beef Chili

Adapted from https://www.thewholesomedish.com/the-best-classic-chili/

Ingredients

• 1 tablespoon cooking oil
• 1 yellow onion, diced
• 2 stalks celery, chopped
• 2 carrots, chopped
• 1 Tbs minced garlic
• 1 lb ground beef
• salt, to taste
• 1.5 Tbs paprika
• 3/4 tsp garlic powder
• 3/4 tsp onion powder
• 1 Tbs dried oregano
• 1/2 tsp ground cumin
• 1/2 tsp ground black pepper
• 2 tablespoons granulated sugar
• 2 tablespoons tomato paste
• 1.75 cups beef broth
• 15 oz can petite diced tomatoes
• 16 oz can red kidney beans, drained and rinsed
• 1/2 cup of pasta sauce or tomato sauce

Procedure

• Heat large soup pot over medium-high heat, add cooking oil, then add onion, celery, carrots, and garlic. Cook for 5 minutes, stirring occasionally.
• Add the ground beef to the pot. Break it apart with a wooden spoon and add salt to taste. Cook for 6-7 minutes, until the beef is browned, stirring occasionally.
• Add the spices, herbs, sugar, and tomato paste. Stir until well combined.
• Add the broth, diced tomatoes (with their juice), beans, and tomato sauce. Stir well.
• Bring the liquid to a low boil. Then, reduce the heat (low to medium-low) to gently simmer the chili, uncovered, for 20-25 minutes, stirring occasionally.
• Remove the pot from the heat. Let the chili rest for 5-10 minutes before serving.

Chicken Pot Pie Soup

Adapted from https://www.spendwithpennies.com/chicken-stew/

Ingredients

• 2 Tbs cooking oil
• 1.5 lbs chicken thighs
• 2 carrots, diced
• 1 onion, diced
• 2 stalks celery, diced
• 3 Tbs flour
• 1/2 tsp dried rosemary
• 1/2 tsp dried thyme
• 1/4 tsp dried sage
• salt and pepper, to taste
• 3 cups potatoes, diced (can be combo of sweet potatoes and regular potatoes or just the latter)
• 1/4 cup white wine
• 4 cups chicken broth or chicken stock
• 1 cup peas
• 1/2 cup heavy cream (or substitute 2 Tbs butter and 3/8 cup whole milk)

Procedure

• In a large pot or dutch oven, brown chicken in cooking oil. Remove from pot and set aside. 
• Saute onion, carrot and celery for about 3 minutes, or until onion is slightly softened. 
• Stir in flour, seasonings and salt & pepper to taste. Cook over medium heat about 2 minutes.
• Add potatoes, white wine, browned chicken, and broth. Bring to a boil, reduce heat and simmer covered for 30 minutes. Take out the chicken mid-way, shred, and return to pot.
• Stir in peas and cream. Simmer an additional 10 minutes uncovered.

Cabbage Soup

Source: https://www.simplyrecipes.com/recipes/cabbage_soup/

Ingredients

• 2 teaspoons extra virgin olive oil
• 1 teaspoon butter
• 1/2 teaspoon coriander seeds (or 1/4 teaspoon ground coriander)
• 1/2 teaspoon fennel seeds (or 1/4 teaspoon ground fennel)
• 1/4 teaspoon cumin seeds (or 1/8 teaspoon ground cumin)
• 1 medium onion, chopped (about 1 1/4 cups)
• 4 to 5 cups, packed, 1/4-inch wide sliced green cabbage (from about 1 small cabbage or 1/2 large cabbage)
• 1/2 teaspoon to 1 teaspoon salt (more or less depending on the saltiness of your stock)
• 1 15-ounce can whole peeled tomatoes
• 4 cups chicken stock
• Freshly ground black pepper

Procedure

• Grind spices if using whole spices.
• Heat olive oil and butter in a 4-quart, thick bottomed pot on medium heat. Add the chopped onion and stir in the ground spices. Cook until the onions have softened, about 5 minutes.
• Add the sliced cabbage to the pot with 1/2 teaspoon of salt (if using unsalted stock). Add the canned whole tomatoes, with their juices, to the pot. Stir to combine.
• Add chicken stock to the pot. Bring to a simmer and salt to taste. Lower the heat and simmer for 20 to 25 minutes or until the cabbage is thoroughly cooked, breaking up tomatoes that are still whole.
• Sprinkle with freshly ground black pepper.

Frying Instructions for Potstickers and Green Onion Pancake

Potstickers

1. Place frozen potstickers in a flat bottom pan with water covering it halfway in height.
2. Bring the water to a boil and let boil for 10 minutes.
3. Drain as much water as possible from the pan - no need to be overly diligent or scrape the sticky bottom off (this will form a nice crust later).
4. Steam away most of the remaining water.
5. Reduce heat and add oil to pan.
6. Sear until golden brown at bottom.
7. Make a sauce with aged vinegar, sugar, hot water, and sesame oil. Can also add soy sauce.

Green Onion Pancake

1. Heat a flat bottom pan and then add oil, reduce heat.
2. Place defrosted green onion pancake in pan.
3. Press pancake down with hand to thin it out evenly / widen it.
4. Sear until golden and then flip.
5. Use spatula to press down the other side.
6. Sear until golden.